Chicken with Creamy Tarragon Sauce
Rice and Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 cup chicken broth
- ¼ cup white wine (or use broth)
- ¾ Tbsp cornstarch
- 1½ Tbsp Dijon mustard
- 2 Tbsp sour cream
- ½ Tbsp chopped fresh tarragon
Instructions
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season with salt and pepper.
- Cook in hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Whisk together broth, wine, and cornstarch; add to skillet, and cook, whisking often, until thickened. Stir in mustard, sour cream, and tarragon until blended. Serve sauce over chicken.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwvavable long-grain rice
- ½ (12-oz) pkg green beans
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
30 Minute Meals Meal Plan
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